Tasty Tahini Buddha Bowl

This Tahini Buddha Bowl recipe is living proof that cooking healthy doesn’t have to take a lot of time. So, hello health and taste, goodbye hours spent grinding in the kitchen!

Tahini Buddha Bowl Ingredients

Servings: 4


  • 1 16-ounce can chickpeas, drained, rinsed, patted dry
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • 4 cups mixed vegetables of choice, chopped (I used pre-chopped zucchini, carrots, bell peppers, broccoli, onions, and cauliflower)
  • 2 teaspoons olive oil
  • Cooking spray (olive oil preferred)
  • 7 ounces baked tofu (I used Trader Joe’s Sriracha baked tofu)
  • 1 3.5-ounce bag Enlightened Roasted Broad Beans (I used wasabi flavor)
  • 1 cup chopped mixed cabbage (I used a fresh coleslaw mix)
  • Chia or sesame seeds to add crunch


  • 1/4 cup tahini
  • 3 Tablespoons fresh lemon juice (about 1 medium lemon)
  • 2-4 Tablespoons water

Method of Preparation

1. Preheat oven to 400°F.

2. Toss chickpeas in curry powder, salt, and pepper. Toss vegetables in olive oil and season with salt and pepper.

3. Spray oil on a large baking sheet. Place seasoned chickpeas and vegetables on a baking sheet—roast in preheated oven for 15-20 minutes, or until vegetables begin to brown.

4. While chickpeas and vegetables are roasting, mix dressing ingredients together and whisk until thick and blended evenly.  Add water until a pourable sauce is formed.

5. Heat tofu either in a skillet or microwave.

6. Remove vegetables and chickpeas from the oven. Arrange in 4 large bowls, evenly dividing chickpeas and vegetables.  Top with tofu, tahini sauce, broad beans, raw cabbage, and chia, or sesame seeds, if desired.

Nutrition per serving

Calories: 230
Fat: 9.5g
Sodium: 260mg
Carbohydrates: 25g
Fiber: 8g
Protein: 15g

This Buddha Bowl recipe is curated by our culinary medicine team! Find more healthy recipes here or browse our Pinterest boards.

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